Meat smokers are equipment that uses smoke and low heat to cook meat while adding an intensely smoky flavor.
This is commonly used when a person wants to have a taste of something that have been into smoke.
There are also smokers that are applicable to the fishes.
But the most common that is being used is the one that is used for smoking of meats.
Most restaurants are fond of using this because it adds flavor to the meat that they are cooking.
There are also different types of meat smokers.
These types are the cylindrical water smokers, horizontal dry wood smokers and the electric smoker.
Cylindrical water smokers are commonly most recommended to the users of smokers that are having their first time to make or do smoking process; this type of smoker is easy to use and is affordable.
This type of smoker uses a water pan placed directly above the heat source to provide moisture to the meat so that it doesn't dry out during or after the smoking process.
This type of smoker is already affordable but there is another kind of this type that is more affordable.
This is the cylindrical water smoker that is made of porcelain-coated steel or powder-coated steel.
The sources of heat for a cylindrical water smoker include the charcoal, gas and or electricity.
But the most preferred source is the heat that is coming from a charcoal.
The most convenient source are the one that are from gas or electricity because you can leave it and do other things, and it also gives a more even heat.
Another type is the horizontal dry wood smokers.
This type appears as a bigger and a smaller barrel that is connected or attached to each other.
The smaller barrel is the firebox and has a small opening that allows the smoke and heat to enter the larger cooking area and cooking the meat directly.
Horizontal dry wood smokers are constructed from powder-coated heavy-gauge steel.
They cost more than cylindrical water smokers and require some experience smoking meat to achieve the desired flavour.
Single-chamber horizontal dry wood smokers are also available; they are lighter and cost less than their double-barreled counterparts.
The next type is the electric smoker.
This type of smoker is egg-shaped with a ceramic grill and thick ceramic walls.
It has the ability to sear and grill food at close to 800 degrees Fahrenheit or slow-smoke meats at a constant 180 degrees.
You can choose on what kind of smoker you are going to use.